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Shepherd’s Pie and Yorkshire Pudding Recipe

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This recipe for Shepherd’s Pie and Yorkshire Pudding is from Biscotti Hotties Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ - 2 pounds ground beef
1 16 ounce package of classic frozen vegetables
1 jar of beef gravy
1 cup of Peter Lugers Steak sauce
2½ pounds potatoes
Milk
Butter
Salt
Pepper

YORKSHIRE PUDDING - Yields 12
3 large eggs
¾ cup whole milk
¾ cup all-purpose flour
¾ teaspoon kosher salt
About ½ cup rendered beef or pork fat, olive oil or melted butter
Directions:
Directions:
Pre-heat oven to 350 degrees.
Brown meat and drain. Add gravy and sauce to pan to warm. Add vegetables and warm for about 5 minutes. Add meat back to mixture and warm.
Peel potatoes and cut into small pieces. Place potatoes in water and bring to a boil. Cook until tender. About 20 minutes. Drain potatoes and begin to mash. Add milk, butter, salt and pepper to taste.
Place meat mixture into a casserole dish. Top with mashed potatoes. Sprinkle with parsley flakes and bake for 20 minutes at 350 degrees or until bubbling.

YORKSHIRE PUDDING
Preheat oven to 400 degrees. In a medium bowl, whisk together eggs, milk, flour and salt. Do not overmix. Allow the batter to rest 30 minutes at room temperature.
Add a teaspoon of fat to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes. Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. Serve immediately. Serves 6

 

 

 

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